20 minutes active, 2+ hours inactive to prepare serves 10-12
2 (3 oz) boxes of cherry or cranberry jello
2 (3 oz) boxes of lime jello
1 (8 oz) package cream cheese, softened
1 (3 oz) package lemon jello
3 cups mini marshmallows
1/2 cup pineapple juice
5 1/2 cups hot (not boiling) water
Grease a 9×13-inch dish and set aside.
Add 2 1/2 cups hot water to a bowl and pour in the two packages of lime jello. (Very hot tap water works well; water shouldn’t be boiling.) Stir to dissolve and pour into prepared pan. Chill in refrigerator until completely firm.
In a medium bowl, beat cream cheese with an electric mixer until light and fluffy. Set aside. Dissolve lemon jello in 1 1/2 cups hot water and set aside.
In a small saucepan over medium heat, stir together mini marshmallows and pineapple juice until melted and smooth.
Pour into cream cheese mixture along with lemon jello mixture. Beat until very smooth, scraping down bowl frequently.
Set aside and let cool 30 minutes, then pour over firm lime layer in a careful side to side motion. Refrigerate until set before adding next layer.
Stir red jello into 2 1/2 cups hot water until dissolved. Let cool 30 minutes before slowly pouring over cream cheese layer in a careful back and forth motion. Refrigerate until set.